JediDog
is one Smokin' Farker
Get that new wsm dirty and don't forget to post the pics. Congrats.
WSM delivery TODAY
- Thread starter Stacks
- Start date
Stacks
Knows what a fatty is.
Pictures as promised
Finally got some time to put the new baby together.:clap2:
I can't wait for this weekend to try her out. The question now is... What to cook to christen her?
I need to practice chicken thighs in case I get a chance to compete this year and since the WSM will probably be running a little on the high side its first time out, that may be a good choice. inv3ctiv3 and JimmyBeam, what are your first cooks going to be?
Finally got some time to put the new baby together.:clap2:
I can't wait for this weekend to try her out. The question now is... What to cook to christen her?
I need to practice chicken thighs in case I get a chance to compete this year and since the WSM will probably be running a little on the high side its first time out, that may be a good choice. inv3ctiv3 and JimmyBeam, what are your first cooks going to be?Attachments
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El Lobo
Guest
With you beside it you can get a good perspective how big they are, I haven't seen one around here, didn't realize they were that big. Should be able to put a lot of stuff on there.
Captain P.J.
Full Fledged Farker
Cool!! How long did it take for assembly??
bmanMA
is one Smokin' Farker
be sure to use that manual to light your first chimney. other than assembly, it is useless.
OneHump
is one Smokin' Farker
Nice cooker! I would recommend a butt. You really can't screw it up and it will give you a low stress opportunity to play with a bunch of new variables.
El Ropo
Quintessential Chatty Farker
Plus a butt (or picnic roast) will be a very easy way to thoroughly season your cool new smoker! Many folks recommend fatties for seasoning as well.
I look forward to all the great pr0n that'll come off that thing. Lots of pics please
Mister Bob
Babbling Farker
She's a beauty, good luck with it!
Sammy_Shuford
is Blowin Smoke!
Congrats, now lets get her dirty (sorry, dirty with Q drippings)
42BBQ
is Blowin Smoke!
Get her dirty with a fattie or butts, can't go wrong with either.
Dustin D
Full Fledged Farker
Stacks
Knows what a fatty is.
One and a half beers:becky: and the first one went down fast. There's a total of 16 screws, 14 washers and nuts. The two extra screws were for the handles
lcbateman3
is Blowin Smoke!
I'd go with butts as well. Since they are forgiving as you learn to tweak her in. Of course a few fatties never hurt either!! Just remember as you cook on it the first few times it will change until you get that nice shiny coating on the inside dirty. After about three for four cooks on mine it finally got to be a repeatable process every time.
Stacks
Knows what a fatty is.
It's either because the pics didn't post in order, OR, I put it together and then looked at the directions
Stacks
Knows what a fatty is.
Good advice all the way around. Some pulled pork saminches sound pretty good, AND I'll get to play around with it longer.
Stoke&Smoke
Babbling Farker
just a tip in case you run into this...
Sometimes the "barrel" for lack of a better word, gets a little out of round during shipping and handling. Looks like yours went together pretty well, so likely isn't an issue, but watch where the smoke escapes (besides the vents) on your first cook. If the center section is out of round, you can correct it by laying it on a padded surface (cardboard, carpet, etc.) and pushing down gently. A little leak can give you headaches with temp control sometimes.
Enjoy that bad boy!:thumb:
Sometimes the "barrel" for lack of a better word, gets a little out of round during shipping and handling. Looks like yours went together pretty well, so likely isn't an issue, but watch where the smoke escapes (besides the vents) on your first cook. If the center section is out of round, you can correct it by laying it on a padded surface (cardboard, carpet, etc.) and pushing down gently. A little leak can give you headaches with temp control sometimes.
Enjoy that bad boy!:thumb:
dave32063
Full Fledged Farker
Congrats. I love my Weber. I started with an offset Brinkmann and had to fuss and toil to maintain temps. A buddy of mine brough his Weber on a fishing trip and I was floored by how it runs. Practically light it, tweek it to set it, and forget it! After cooking the ribs for about 4 hours, that thing purred along at 225 for another three hours without being touched. I bought mine the next week! My longest cook was a 13.5 hour overnight brisket. On a warm, windless night, I poured about 1.25 bags of Kingsford in, lit one chimney and poured it in. Had the water pan full and tweaked a little to reach 225. I put the briket on at 11:30 pm then checked it every three hours, the only thing I had to do was put in a little more water. That thing ran at 225 for 11.5 hours, afther that I had to stir the coals a little and that was it. Looking forward to hearing about your first cook.
